Philly Cheese Quesadilla

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Like a lot of people I love a really good Philly Cheese-steak sandwich and have a favorite place to get one. I also like to cook and come up with new recipes and share those with people.  So this weekend I was looking though the fridge to see what I had and my “mad scientist” brain kicked into effect. I wanted a cheese-steak but didn’t want all of the bread. I started pulling stuff out of the fridge and setting in on the counter to see what I could come up with and so the Philly cheese-steak quesadilla was born. Here is what I did.

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Ingredients

1 lb 93% fat free ground beef
4 oz Philadelphia cream cheese
1/2 cup chopped bell pepper
1/2 cup chopped white onion
1 chopped jalapeno
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
3 to 4oz of fat free shredded cheddar
1 pack of small flour tortillas

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Cooking

Start browning the ground beef over medium high heat and when it gets mostly brown (not quite all of the way) add in the onions and peppers and continue to cook until the beef gets brown and the onions and peppers soften up. Now reduce the heat to low add in the seasonings (salt, pepper and garlic powder) and stir together and simmer for a couple more minutes.
Once that is done remove the mixture from the pan and put it into a bowl. Now add both cheeses and stir together into a thick paste.

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Take one of the tortillas and spread the paste out on top covering it in a nice even layer to about a 1/4″ from the ends. Then place another tortilla on top.
You will want to have a pan heated to medium high heat ready to cook these. You can use the same one you cooked the meat in or a different one, its up to you. Place the quesadilla in the pan and let it brown (about 30 to 40 seconds. Press it with a spatula to get a nice even browning. Now carefully flip it over and do the other side. You will notice that the mixture inside will start to ooze slightly. This is a good and yummy thing. Once that other side has browned remove it from the pan and place on a plate and cut in half. You can repeat this process as many times as you need to feed everyone, or at least until you run out of tortillas.

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All that is left now is to sit back and enjoy. This is a relatively low fat enjoyable little meal. I hope you all like it.

Thanks for reading
JMW

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Creating a Healthier Casserole

Healthier Low Fat Chicken Enchilada Casserole

Hello everyone. It has been a while since I put up anything new. That crazy thing called real life does tend to get in the way. The good news is that I am back with a great tasty new recipe for you all to enjoy. When you hear the word casserole you do not immediately think of the word healthy and you usually don’t think of Mexican food either, which is why I set out to come up with a healthier alternative to a timeless classic. If you enjoy a good plate of chicken enchiladas but are looking for something healthier and a bit easier than rolling them all out yourself this will be a nice alternative for you.

What you need:

Large casserole dish

3 Boneless Skinless Chicken breasts

1 medium sweet onion (thinly sliced)

1 medium bell pepper (thinly sliced)

2 garlic cloves (chopped)

1 large tomato (cut into 1/4 inch slices)

1 jalapeno (chopped)

1/4 cup of green onion (chopped)

2 cans of green chili enchilada sauce ( I used Hatch brand)

12 small corn tortillas

1 can of black beans (drained)

8 oz fat free cream cheese

2 tablespoons of olive oil

8 oz of Kraft 2% Mexican blend shredded cheese

8 oz of fat free shredded cheddar

Spices: Salt, Black Pepper, Chili Powder, Cumin, Smoked Paprika

casserole

Cooking

In a non stick pan heat the olive oil and saute the onion, bell pepper, garlic and jalapeno until the onions start to turn clear. Now place them in a bowl and stir in the fat free cream cheese until it is all mixed together. Now place the chicken in the pan and season the top side with a little of all of the spices above. You want a nice coating of the spices on the top of the chicken. Cook on one side for about 5 minutes (Medium high heat) then turn over and season the other side and cook for another 5 minutes. Set chicken to the side to rest for a few minutes. After it has rested for about 5 minutes cut all of the chicken into small chunks and set aside.

Assembling the casserole.

Line the casserole dish with aluminum foil and coat it with non stick spray or just coat it really good with non stick spray if you don’t have aluminum foil.  Now put a thin layer of the enchilada sauce in the bottom of the dish (about 1/4 of the can). Just enough to cover the bottom. Now place 6 corn tortillas on the bottom covering it completely (yes they can overlap if needed). Use another 1/4 of the enchilada sauce to cover those.  Now spoon on all of the onion, bell pepper and cream cheese mixture into a nice even layer over the tortillas. Once that is done make another layer using half of the shredded cheddar and half of Mexican blend.  Add the next layer using the tomato slices. You will want to make a nice even layer across the entire dish. Now add another 1/4 of the can of enchilada sauce on top.  Make the next layer using all of the chicken in a nice even layer and then add the rest of the black beans. Cover that with the last quarter of the can of enchilada sauce. Now use the last 6 tortillas to cover the top and then pour entire second can of sauce on top of them. Now make a layer using the rest of the cheeses and add the chopped green onion to the top of it and then add a few shakes of chili powder to the top.  It is now time to bake the casserole. Put this in a preheated to 350 degrees oven for 35 to 45 minutes. When the cheese is all melted and starting to brown up it is ready. Take it out and let it cool for about 15 minutes before serving.

You have now just made a healthier version of enchilada casserole. All that is left to do is sit back and enjoy it.

Thanks for reading,

JMW

 

 

 

 

 

 

Poppers that Pop

If you are just in the mood for a bite sized treat or making something for the big game jalapeno poppers are sure to please. These little spicy bites of heaven have been passed around parties for as long as I can remember and since there never seem to be any leftover the next day I will go out on a limb and say that people must really like them. I know I do. I have tried many different varieties over the years and everyone seems to have their own special way of doing them. Some swear by the type of bacon you need or the size of the jalapeno and even the brand of cream cheese for the perfect flavor. For some its a science and for others its just something you throw together to please the party goers. Either way they always seem to turn out great. For this recipe I have taken a couple of elements from several different poppers that I have tried and come up with what I will now call my “go to popper”.

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What you need. (This is for a small batch to serve 3 to 4 people)

12 large raw jalapenos (whole)

1 8oz container of Philadelphia fat free cream cheese

1 lb hickory smoked bacon

1 lb maple breakfast sausage

at least 24 toothpicks

Prep and cooking.

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First get the sausage started cooking in a pan on the stove over medium heat. You want to get it nice and brown and crunchy for texture.

Now while the sausage is cooking, cut the stem end off of the peppers and then cut them in half long ways so it looks like you have a fleet of little green boats. Be sure to remove all of the seeds and white membrane inside.

The sausage should now be done and ready to drain any fat off of. Just line a bowl with paper towels and poor the sausage in. The paper towels will absorb most of the fat. Now gently pull the paper towels out from under the sausage and out of the bowl. You will leave a little fat in there but it will be fine because you have gotten most of it out. Now mix in the cream cheese with the sausage until you get a nicely mixed paste.

Now for the fun part.

With a spoon go ahead and start filling each jalapeno half to the top. You don’t want it to overflow that much but make sure it is full.

Once you have all of the halves full open the bacon and cut the entire slab in half. Half a slice of bacon is perfect to wrap around the center of the jalapeno. You will hold the bacon in place by sliding a toothpick through from one side to the other.

Now it is time to cook them. You can do this a couple of different ways. My preferred method is on the grill. Turn it on medium high heat and let the grill heat up. If you have a top rack I like to sit them up there for a few minutes with the grill closed but it is not needed. Place the poppers on the grill and cook until the bacon looks done. You don’t want to get it too crisp but you do want it to be thoroughly cooked. You will most likely get a few black ends but don’t worry, they taste better that way.

You may want to keep a spray bottle of water on hand while cooking these. The bacon is going to drip and it will cause flare ups when the grease catches on fire.

That is how you make poppers that pop. They turned out great and that is why these will now be my “go to poppers”. If you are feeling a little adventurous try sprinkling just a little garlic powder on top before sticking them on the grill.

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I hope that you all enjoy these.

Thanks for reading,

JMW